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No-Bake Napoleon Cake Recipe

This No-Bake Napoleon Cake is SO EASY! Layers of crispy Palmier cookies and creamy custard topped with fresh berries create a stunning, delicious dessert.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: French
Keyword: Custard, Easy, No-Bake, Palmier Cookies, Quick
Servings: 8 servings

Ingredients

  • 800-900 grams Palmier cookies also known as elephant ear cookies
  • 3/4 cup granulated sugar
  • 2 whole eggs plus 3 yolks from large eggs
  • 1/3 cup corn starch
  • 1/2 cup sweetened condensed milk
  • 3 cups milk 2% or whole
  • 1 Tbsp vanilla extract
  • 1/2 cup unsalted butter 1 stick, softened
  • Berries to decorate the top

Instructions

  • In a medium saucepan, whisk together the granulated sugar, corn starch, and a pinch of salt.
  • In another bowl, combine the eggs and egg yolks until well mixed.
  • Gradually add the milk to the sugar mixture, stirring constantly over medium heat until it thickens and begins to bubble. Remove from heat.
  • Stir in the sweetened condensed milk, vanilla extract, and softened butter into the custard. Mix until smooth and well combined.
  • Allow the mixture to cool slightly at room temperature.
  • In your chosen pan, start by placing a layer of Palmier cookies at the bottom.
  • Pour a portion of the custard over the cookies, spreading it evenly.
  • Repeat the layering process: another layer of cookies, followed by custard, until all ingredients are used, finishing with a custard layer on top.
  • Cover the cake with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight for best results.
  • Once chilled, carefully release the sides of the springform pan.
  • Top the cake with fresh berries for a beautiful presentation.
  • Slice and serve chilled, reveling in the creamy, cookie layers of this exquisite dessert.

Equipment

  • 9" springform pan
  • 9x13 glass casserole dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Refrigerator

Notes

  • Use gluten-free cookies to make this recipe gluten-free.
  • Substitute dairy ingredients with plant-based alternatives for a dairy-free version.
  • Prepare the cake up to two days ahead to allow flavors to meld beautifully.
  • Serve within 3-4 days for best freshness and texture.
  • Tempering eggs properly prevents custard from curdling.